Pandemic Pasta Fagioli

If you're like me, cooking calms you. In these uncertain days of social distancing and self quarantine, a day spent in the kitchen preparing food for the soul and body, is just what the doctor ordered. Something about planning meals, cleaning, chopping and stirring ingredients works as a restorative remedy for anything that ails me. I have many fond memories of cooking with my mom and grandmother. I could not have asked for better teachers. Cooking remains a family activity for us. In the coming days, I suspect my kids and I will be whipping up a lot of our favorite meals together.

Is it a soup or is it a pasta dish? I've seen it referred to as both. All I know is that it's hardy, satisfying and easy to prepare. If meat is not your thing, you can simply omit it for a veggie friendly version. For me, this is when I reach into my freezer and thank myself for stashing away that giant hambone from a past meal. If you aren't lucky enough to have that hambone, pancetta or some good bacon will do the trick. Another nice aspect of this recipe is that it freezes beautifully. A perfect dish to pack away and have at the ready for a day when you may not feel up to cooking. So gather your ingredients, and practice what I like to call "kitchen therapy."

Three generations of Maltese cooks on a visit to the homeland.
Thanks to my mom, we've been well schooled in the kitchen.

I like to gather all my ingredients before I begin cooking.

A rough chop of your veggies is all you need for this rustic dish.

I often pack up single portions of this dish in resealable bags
 and stash them in the freezer for ready made meals at a later date.

Pandemic Pasta Fagioli

Makes about 6 servings 

Ingredients:

3tbl olive oil

1 small onion, chopped

1 carrot, chopped 

1 stalk of celery, chopped

1 ham bone, or about 1/2lb of pancetta or bacon, chopped

1 12oz can chopped tomatoes

4c beef broth

1/2lb ditalini (small tube shaped pasta)

2 tbl butter

1/4c grated parmesan cheese ( I like Pecorino Romano)

2 cans of cranberry or red kidney beans, drained and rinsed with cool water 

salt and pepper to taste

Directions:

1. In a large stockpot over medium heat, sauté the onions in the olive oil until soft and translucent. Add the carrot and celery. Stir and continue cooking a few more minutes.

2. Add the hambone or pancetta or bacon. Cook for a few minutes to render the fat, turning the bone to brown evenly on each side. This should take between 8-10 minutes.

3. Add the tomatoes, lower the heat and simmer for 15-20 minutes.

4. Add the drained beans, stir and simmer for another 5 minutes. Add the broth, stir to combine. Cover the pot and bring to a boil. 

5. After another 5 minutes, uncover the pot and mash some of the beans with a potato masher. How much to mash? It's up to you. This is one of those questions in cooking where my grandmother would answer "enough." You'll just have to feel your way through it and mash until it feels right to you. The idea is to mash enough beans to thicken the "soup." 

6. Add the salt and pepper. Taste, adjust seasonings and consistency, adding more broth if needed. You'll need enough liquid to cook the pasta.

7. Bring to a boil, stirring to be sure nothing is sticking to the bottom of the pot.

Add the pasta. Stir, return the mixture to a boil and cook until your pasta is tender.

This usually takes about 5-8 minutes depending on your pasta. Cooking time can vary brand to brand.

8. Once the pasta is cooked, stir in the butter and the grated cheese. To serve, spoon into a shallow soup bowl, adding additional grated cheese to taste.